酸处理对干燥香菇甲醛、镉及挥发性风味物质的影响

高婵; 王文亮; 李宁阳; 王延圣; 弓志青; 李永生; 贾凤娟

doi:10.13386/j.issn1002-0306.2022040188

酸处理对干燥香菇甲醛、镉及挥发性风味物质的影响

doi: 10.13386/j.issn1002-0306.2022040188

高婵^{1, 2, 3, 4,},
王文亮^{1, 2, 3},
李宁阳⁴,
王延圣^{1, 2, 3},
弓志青^{1, 2, 3},
李永生^{1, 2, 3},
贾凤娟^{1, 2, 3, ,}

1.
山东省农业科学院农产品加工与营养研究所，山东济南 250100
2.
山东省农产品精深加工技术重点实验室，山东济南 250100
3.
农业部新食品资源加工重点实验室，山东济南 250100
4.
山东农业大学食品科学与工程学院，山东泰安 271018

基金项目: 山东省重点研发计划（重大科技创新工程）项目：小麦绿色生态关键技术创新与示范（2021TZXD010）；山东省现代农业产业技术体系食用菌产后加工岗位专家项目（SDAIT-07-09）。

详细信息

作者简介:
高婵（1996−），女，硕士研究生，研究方向：果蔬加工与贮藏，E-mail：gaochan1018@163.com

通讯作者:
贾凤娟（1985−），女，博士，助理研究员，研究方向：食品加工与安全研究，E-mail：jfj.5566@163.com

中图分类号: TS255
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- 文章访问数: 78
- HTML全文浏览量: 36
- PDF下载量: 15
- 被引次数: 0
出版历程
- 收稿日期: 2022-04-18
- 网络出版日期: 2023-01-12
- 刊出日期: 2023-03-01

Effects of Acid Treatment on Formaldehyde, Cadmium and Volatile Flavor Compounds in Dried Lentinus edodes

GAO Chan^{1, 2, 3, 4
,},
WANG Wenliang^{1, 2, 3},
LI Ningyang⁴,
WANG Yansheng^{1, 2, 3},
GONG Zhiqing^{1, 2, 3},
LI Yongsheng^{1, 2, 3},
JIA Fengjuan^{1, 2, 3
, ,}

1.
Institute of Agro-food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China
2.
Key Laboratory of Agro-products Processing Technology of Shandong Province, Jinan 250100, China
3.
Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan 250100, China
4.
School of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China

摘要

摘要: 为降低香菇中甲醛和重金属镉的含量，本试验研究不同酸前处理对去除香菇甲醛和镉含量的影响，并对去除方法进行正交试验优化。结果表明，乳酸作为脱除剂，在pH4.5、料液比1:4 g/mL、振荡温度35 ℃条件下，香菇的甲醛和镉脱除率最大，分别是88.06%和79.57%。最后利用气相色谱-离子迁移质谱（gas chromatography-ion mobility spectroscopy，GC-IMS）测定乳酸前处理对香菇挥发性风味物质的影响，结果表明，香菇样品中共有28种挥发性物质，包括9种醛类、8种酮类、6种醇类、4种酯类以及1种酸类化合物。经过乳酸预处理干燥后的香菇，2-戊酮、环己酮、γ-丁内酯等含量增加，3-辛酮、丁醛等含量大幅降低。干燥香菇中洋葱味、辛辣味等刺激性味道减少，奶油香、果香增加，气味浓郁，层次丰富。
- 香菇 /
- 乳酸 /
- 甲醛 /
- 镉 /
- 挥发性成分 /
- 指纹图谱
Abstract: In order to reduce the content of formaldehyde and heavy metal cadmium in Lentinus edodes, the effect of different acid pretreatments on the removal of formaldehyde and cadmium content in Lentinus edodes was studied, and the removal method was optimized orthogonally. The results showed that the removal rate of formaldehyde and cadmium from Lentinus edodes was the highest under the conditions of pH4.5, solid-liquid ratio 1:4 g/mL, and shaking temperature 35 ℃, which were 88.06% and 79.57%, respectively. Finally, gas chromatography-ion mobility mass spectrometry (GC-IMS) was used to determine the effect of lactic acid pretreatment on volatile flavor compounds of Lentinus edodes. The results showed that there were 28 volatile substances in Lentinus edodes samples, including 9 kinds of aldehydes, 8 kinds of ketones, 6 kinds of alcohols, 4 kinds of esters and 1 kind of acid compounds. The lactic acid pretreatment dried Lentinus edodes showed an increase in 2-pentanone, cyclohexanone and gamma-butyrolactone and a significant reduction in 3-octanone and butyraldehyde. In dried Lentinus edodes, pungent flavours such as onion and pungency were reduced, and creamy and fruity aromas were increased, with a strong, richly layered odour.
- Lentinus edodes /
- lactic acid /
- formaldehyde /
- cadmium /
- volatile components /
- fingerprint

HTML全文

图 1 不同酸预处理对香菇甲醛、镉脱除率的影响

Figure 1. Effects of different acid pretreatments on the removal rate of formaldehyde and cadmium from Lentinus edodes

注：X、Y右上不同字母表示差异显著（P<0.05）。

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图 2 pH（A）、料液比（B）、振荡时间（C）和振荡温度（D）对香菇甲醛脱除率的影响

Figure 2. Effects of pH (A), solid-liquid ratio (B), shaking time (C) and shaking temperature (D) on the removal rate of formaldehyde from Lentinus edodes

注：不同字母表示差异显著（P<0.05），图3同。

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3 pH（A）、料液比（B）、振荡时间（C）和振荡温度（D）对香菇镉脱除率的影响

3. Effects of pH (A), solid-liquid ratio (B), shaking time (C) and shaking temperature (D) on the removal rate of cadmium from Lentinus edodes

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图 4 鲜香菇、未前处理、前处理样品挥发性物质成分谱图（俯视图）

Figure 4. Spectrum of volatile substances in fresh Lentinus edodes, unpretreated and pretreated samples (top view)

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图 5 鲜香菇、未前处理、前处理样品挥发性物质成分对比差异谱图

Figure 5. Comparison and difference spectra of volatile substances in fresh Lentinus edodes, unpretreated and pretreated samples

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图 6 鲜香菇、未处理、乳酸处理干制香菇样品的Gallery Plot指纹图谱

Figure 6. Gallery plot fingerprints of fresh Lentinus edodes, untreated and lactic acid-treated dried shiitake mushroom samples

注：1为鲜香菇；2为未处理干制香菇；3为乳酸处理干制香菇；图7、图8同。

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图 7 样品PCA分析

Figure 7. PCA analysis of samples

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图 8 样品间欧式距离图

Figure 8. Euclidean distance diagram between samples

注：黑色方框为鲜香菇样品；蓝色方框为未脱毒前处理干香菇样品；红色方框为脱毒后干香菇样品。

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表 1 香菇干燥正交试验因素及水平设计

Table 1. Orthogonal experimental factors and levels of Lentinus edodes drying

水平	A pH	B 料液比（g/mL）	C 振荡温度（℃）
1	4	1:2	30
2	4.5	1:4	35
3	5	1:6	40

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表 2 香菇干燥品质正交分析结果

Table 2. Orthogonal analysis results of dried quality of Lentinus edodes

实验号	因素				甲醛脱除率（%）	镉脱除率（%）
实验号	A pH	B 料液比	C 振荡温度	D 空列	甲醛脱除率（%）	镉脱除率（%）
1	1	1	1		73.18	67.34
2	1	2	2		79.59	78.49
3	1	3	3		78.28	70.55
4	2	1	2		86.24	75.28
5	2	2	3		85.83	77.91
6	2	3	1		82.33	68.42
7	3	1	3		81.12	61.17
8	3	2	1		79.82	64.76
9	3	3	2		83.55	61.52
对甲醛脱除率的影响
K₁	77.017	80.180	78.443
K₂	84.800	81.747	83.127
K₃	81.497	81.387	81.763
R	7.783	1.567	4.684
主次因素				A>C>B
最优方案				A₂B₂C₂
对镉脱除率的影响
K₁	72.127	67.930	68.923
K₂	73.870	73.720	69.360
K₃	62.483	66.830	70.197
R	11.387	6.890	1.274
主次因素				A>B>C
最优方案				A₂B₂C₃

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表 3 香菇干燥品质甲醛脱除率方差分析结果

Table 3. Analysis of variance of formaldehyde removal rate of dry quality of Lentinus edodes

因素	偏差平方和	自由度	F比	F临界值	显著性
A	91.563	2	162.058	19.000	^*
B	4.040	2	7.150	19.000
C	34.737	2	61.481	19.000	^*
误差	0.56	2
注：^表示差异达显著水平（P<0.05）；^*表示差异达极显著水平（P<0.01），表4同。

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表 4 香菇干燥品质镉脱除率方差分析结果

Table 4. Analysis of variance of cadmium removal rate of dry quality of Lentinus edodes

因素	偏差平方和	自由度	F比	F临界值	显著性
A	225.689	2	89.844	19.000	^**
B	82.206	2	32.725	19.000	^*
C	37.020	2	14.737	19.000
误差	2.51	2

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表 5 样品挥发性风味物质的鉴定结果及分析

Table 5. Identification results and analysis of volatile flavor compounds in samples

序号	名称	分子式	保留时间（s）	迁移时间（ms）	鲜香菇峰体积	未处理香菇峰体积	前处理香菇峰体积	气味描述
1	壬醛	C₉H₁₈0	511.011	1.47389	95.57	221.82	204.09	玫瑰味、油脂味
2	3-辛酮	C₈H₁₆O	345.843	1.30605	34010.58	1056.72	774.88	果香味
3	1-辛烯-3-醇	C₈H₁₆O	332.629	1.15781	281.03	610.49	637.83	蘑菇香、玫瑰香、干草香
4	γ-戊内酯	C₅H₈O₂	315.452	1.12841	263.81	651.65	524.09	椰子味
5	苯甲醛	C₇H₆O	314.791	1.15046	3351.63	604.68	623.17	杏仁味、坚果味
6	γ-丁内酯	C₄H₆O₂	283.079	1.08186	261.90	1654.53	2234.97	奶油味
7	环己酮	C₆H₁₀O	265.241	1.15659	280.19	3427.42	3895.86	泥土味
8	正己醛	C₆H₁₂O	207.102	1.25705	1443.71	2327.55	1731.61	青草、葡萄酒味
9	苯乙醛	C₈H₈O	408.656	1.25746	1359.51	141.33	145.69	鲜花味、水果香
10	1-辛烯-3-酮	C₈H₁₄O	330.388	1.27101	1531.27	61.19	67.21	蘑菇香、金属味
11	甲基庚烯酮	C₈H₁₄O	325.563	1.17523	167.91	11.74	13.21	柑橘、柠檬草香
12	庚醛	C₇H₁₄O	265.322	1.32519	157.71	99.88	79.03	果香、坚果香
13	正己醇	C₆H₁₄O	246.934	1.32027	218.28	106.71	160.49	特殊香气
14	异戊醇	C₅H₁₂O	181.397	1.24515	6975.79	1672.99	1330.33	香蕉香、辣味
15	异戊酸	C₅H₁₀O₂	246.934	1.22175	45.89	86.15	108.66	酸败味、奶香
16	异丁酸甲酯	C₅H₁₀O₂	158.349	1.44494	1072.76	100.59	99.62	甜果香
17	2-甲基丁醛	C₅H₁₀O	153.765	1.38772	2599.84	2169.73	2252.14	可可香味、果香
18	丙硫醇	C₃H₈S	143.497	1.35731	1358.32	165.99	108.64	洋葱味
19	2-丁醇	C₄H₁₀O	126.261	1.32689	570.82	34.78	27.21	葡萄酒味
20	2-丁酮	C₄H₈O	133.962	1.24215	1891.12	871.66	732.36	果香、青香
21	丁醛	C₄H₈O	123.511	1.28488	4703.31	2753.61	1943.76	刺激性气味
22	异戊醛	C₅H₁₀O	148.997	1.41525	2490.14	2402.52	2483.19	苹果味
23	2-戊酮	C₅H₁₀O	160.366	1.12192	77.31	363.61	290.22	丙酮味、香蕉香
24	乙酸乙酯	C₄H₈O₂	140.563	1.33413	249.58	194.63	312.92	甜味、果香
25	丙酮	C₃H₆O	109.575	1.11613	4285.30	5194.14	4434.31	辛辣甜味
26	2-甲基丙烯醛	C₄H₆O	125.894	1.2168	533.49	1730.53	2226.91	刺激性臭味
27	3-羟基-2-丁酮	C₄H₈O₂	168.067	1.33196	61.93	99.71	101.14	奶制品、脂肪味
28	乙醇	C₂H₆O	98.574	1.12916	236.95	37.17	89.13	酒香、辛辣味

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